Here at Supreme Vinegar we frequently get inquiries about testing vinegar acidity or even questions about what bacteria someone’s vinegar has. We frequently test all of these in our own vinegars and would now like to extend our services to all home vinegar or kombucha makers.
Vinegar/Kombucha Acidity Testing
Acidity testing is done using sodium hydroxide titration and the average of three measurements to estimate acidity in % (g/100 mL). In addition we give you the pH reading from a professional meter.
For up to three different samples of vinegar or kombucha, we are offering acidity testing for $7 total (not $7 for each sample), not including postage by sender. Additional samples are $2 each.
Please send the vinegar or kombucha to us with at least 2 oz per sample in a sealed (preferably twist top) container appropriately packaged to survive shipment. Please allow 2-3 weeks for us to return results.
In addition, you may want to determine the approximate types of microbes that are doing the acetic acid fermentation in your brew. We will also perform this service as well and can use the same 2 oz sample. We will culture the bacteria, submit samples for 16S rRNA DNA sequencing, and interpret the results for you on a chart like the below that identifies both the approximate species as well as provide the sequence files on request. Please note, we can only identify 1, likely the most common, species where there could be multiple ones given the costs of an exhaustive species listing. The cost for this service is $39.95 per sample. However, for 3 samples we can do them for a discounted rate of $99.95.
Send all shipments to the address below. As a courtesy, please let us know you have shipped at firstname.lastname@example.org.
c/o Supreme Vinegar LLC
Attn: Vinegar Testing
1313 S. Pennsylvania Ave
Morrisville, PA 19067
Please note: these services are primarily for small vinegar makers or home vinegar makers. For more accurate reports to meet regulatory or lab research standards, please contact us for a custom quote at email@example.com.
Do you do probiotic testing on vinegars?
Hi, vinegars are not probiotic in the sense like lactic acid ferementation. Please see our article on it here
Buenas tarde como me pueden ayudar con el análisis de acidez de mi vinagre si soy de Ecuador ?
Hola, yo puedo ayudarla, pero necesito entender que tipo de equipamento ud. tiene o en cual ciudad vive.
I was wondering about a few questions I had about my kombucha that I basically left going until it went to vinegar! The mother went dry on top and I felt like it pretty much sealed off air to getting to the liquid. Which I’m hoping is fine. But my main question is (until I buy a acidity titration kit) the ph is right at 3.5 but the vinegar has an almost sweet taste to it. I’m guessing from all the unused sugar from my kombucha batch? It honestly tastes amazing but I’ve never had vinegar have such a sweetness to it. It tastes like vinegar up front but then the sweetness lingers! (Also to note I left this batch going for about 3 months maybe longer). I’ve done a few batches of apple cider viner and red wine vinegar but this is my first attempt at a kombucha vinegar?!? Lol thanks your website has been so helpful!
Hi, if 3 months have passed it may be done. A pH of 3.5 is the typical upper limit for completed vinegar and the excess sugar is almost surely the unused sugar from the kombucha batch. However, if you followed the kombucha process the overall acidity may not get too high due to limited yeast fermentation to alcohol. Check the acidity before using it in canning, preserving etc, but it should be fine for cooking.
I’m curious if there is a term or name for what I just made. Started out with a fruit shrub, which is a mixture of sugars, fruit juice or puree and vinegar. So I had some extra and was feeling experimental. I boiled it down with the idea of getting it to hard crack stage to make a hard candy. Well I got it boiled down quite a bit, bubbles climbing high up on the pot. Eventually it got to a stage where this thing is either close to seizing into a solid or potentially burning. So I put it up and the result is a thick syrup. Smelling it the syrup glaze smells like balsamic vinegar. Made me think of balsamic vinegar glaze. Is it a balsamic vinegar glaze? I don’t know, especially since I don’t know what technically allows one to call it such a thing. Certainly not traditional as it follows none of the conventional or material sources to call it so. But it does smell quite strongly if vinegar, used acv in my concoction by the way. So I don’t know. It seems like something I’d put on ice cream, salads, chocolate barks. Thanks for reading,looking forward to feedback.
Hi, one of the key ingredients in all balsamic vinegars is grape must made from boiled down grape juice. So what you made is possibly the fruit shrub version. You could call it fruit shrub balsamic without any issues. Not sure how strong your vinegar is but balsamic is typically around 6% acidity. Sounds yummy.